Cultured Cream & Brown Butter Crèmeux with Cured Egg Yolk 'Bottarga'

A deceptively simple, yet profoundly elegant carnivore 'dessert' that transcends conventional sweetness. Silken crèmeux, rich with full-fat cultured cream and the nutty depth of brown butter, is subtly perfumed with bay leaf and crowned with a delicate dusting of savory, aged cured egg yolk, offering an unexpected umami flourish and delightful textural contrast.